Shrimp Tempura Sushi Roll with Spicy Crab and Eel Sauce
Video: Shrimp Tempura Sushi Roll
How to Make a Shrimp Tempura Sushi Roll
- Sushi Mat
- Sharp Knife
- 1 Gallon Freezer Bag
- Squeeze Bottle
- Toaster Oven (or a regular oven will do as well)
- Sushi Rice (prepared, one large handful)
- Nori Sheet (2/3rd)
- Cream Cheese (1/2” x 1/2” to the length of the Nori sheet)
- Shrimp Tempura (prepared; enough to cover the Nori sheet length wise)
- Spicy Crab (prepared; about ¾ of a cup, the more the better)
Sushi Mark Tip: Use small square plates in jet black to give this American sushi roll dish an elegant Asian fusion cuisine effect.
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Sushi Roll Recipe
Directions to prepare our Shrimp Tempura Sushi Roll with Spicy Crab and Eel Sauce:
Place the sushi mat inside of the gallon sized plastic freezer bag, this ensures that the sushi rice does not become embedded into the mat, and makes for easy clean up. Lay the Nori seaweed square on top of the plastic covered sushi roll mat. Wet your hands and shake dry. Add a handful of prepared sushi rice in the middle of the Nori and gently spread out to the edges. Press down gently, and flip the sushi rice covered Nori so that he rice side is touching the plastic covered sushi roll mat. Next, add the slice of cream cheese, I like to slice it straight from the block and lay it the entire length of the Nori. This adds a creamy delicious flavor that goes well with any American sushi roll, particularly one with shrimp tempura. I love the way that it tastes in this roll. The easiest and tastiest way to use the shrimp tempura in this recipe is to stick it in a hot toaster oven for about ten minutes until they are golden and crispy.
How to make Shrimp Tempura Sushi rolls
Prepared shrimp tempura can be purchased from your local marketplace in the frozen food section. The shrimp tempura I buy comes in a styrofoam pack. I love shrimp tempura so much that I am working on perfecting a recipe of my own at home, but until I reach that point I will continue to use the stores. Lay the shrimp tempura along the entire length of the Nori, next to the cream cheese.
Finally, take some scrumptious spicy crab, about ½ of a cup, and lay it on top of the shrimp tempura and cream cheese. Pick up the edge of the sushi roll mat that is closest to you, and bring it over the top of the entire roll. Using the mat, tuck the edges of the Nori seaweed together and roll. Remove from the mat. Place the sushi roll mat over the top of the Shrimp Tempura Sushi Roll with Spicy Crab and Eel Sauce and gently press one more time to make sure that it is sealed. Using a very sharp wet serrated knife cut the sushi roll in half, then both sides in half again, and in half again until you have eight equal pieces of sushi. Artistically place the sushi rolls on a small square black plate. Fill the squeeze bottle with eel sauce. Drizzle eel sauce delicately over the pieces of sushi roll creating the perfect presentation. The eel sauce is sweet and savory, and adds the perfect flavor combination to these crunchy, spicy American sushi rolls. This sushi roll dish makes for an excellent presentation at any small chic dinner party, or a rewarding and elegant meal after a long hard day at work.
Mike Bouska from Midwest USA on March 27, 2011:
I ate my fill of raw tuna a week ago, looking at this hub I can tell I am ready for more sushi!!!
Amanda Brumbelow from Camas, WA on March 27, 2011:
This looks super amazing. I am a sushi-holic so I will have to try this.